The art of tinkering
My name is Merel Rijnen, food technologist and owner of Food Dynamics. From an early age I was interested in chemistry, physics and biology.
After exploding a lot of cans, breaking glass beakers and lighting gas flames, studying food technology at the MAS and later at the HAS seemed like a logical consequence.
During my studies, my skills improved and I learned everything about the ‘invisible layers‘ in food. Nothing is what it seems, when it comes to putting together recipes. Each ingredient has been carefully weighed and has a function in the end product.
After 7 years of studying, I proudly wore the white lab coat and started my career in 2003.
Product development was of most interest to me. Mainly to make the ‘invisible layers’ visible. Unraveling the technology applied on a lab scale and the adjustments it needs in the factory on a large scale.
After working for several years as an R&D manager in the confectionery industry, I became an independent entrepreneur. From my innovation lab in Dongen, I support food producers with product and process development.
And even now, sometimes a beaker breaks, I am knee-deep in chocolate or the flower is in my eyebrows. That is not only great fun, but also part of the job.
“Tinkering is the most underestimated phase of a creative process” suits me well. I would like to call it technological tinkering, you have to dare to tinker. Without a plan, just do it! Because only then, do the ‘invisible layers’ become visible.
Who says cocktail nuts can only be made from peanuts? Can’t make lollipops without sugar? That with a meatball machine can make ice balls? Call it cocky, but I’m happy to prove otherwise.
The world of food is huge and, in my opinion, we can learn a lot from each other. Let’s ‘tinker’ together, by cross-applying technologies from all categories. As a result, we retain our creativity and discover new possibilities and improvements in the field of sustainability, the plastic soup and our health.
Let’s also look at the craft, where it all started. Working with ingredients from the kitchen cupboard, clean label and treatments. The technology ensures the shelf life of a product and not just the addition of an ingredient.
I hope in a few years’ time I still, well every now and then.., to be knee-deep in chocolate. In doing so, transferring my enthusiasm about food technology. Or teach someone else how technology can be applied.
